Almond milk

almond milk, plant based milk, how to make milk, how to make vegan milk, vegan milk, vegan recipes

Homemade almond milk is a great option to reduce the packaging - especially if you have access to package-free almonds! It is super easy to make it and takes little time. It is creamier than the store-bought options and has this nutty taste to it. It looks so much prettier in a nice glass bottle (let's face it - the milk boxes are not pretty). Also, I love the idea of knowing what exactly goes into your body. I am obsessed!

It is very important to soak the nuts. Without soaking it will not work. I am always using organic almonds that were grown in Europe - try to find ones with the least environmental footprint as possible when making almond milk.

You do not need to peel the almonds, the skin is just fine in this recipe and it will not affect the color of the milk - so do not worry. Dates add a bit of sweetness to this plant-based milk, but you can skip them and add a small pinch of salt if that is what you prefer.

During the storage, the almond milk will separate a bit, it is natural and ok for it to do it. Just shake the milk before using and it will go back to its unified state. Use in smoothies, coffee, with cereals, etc. just like you would use store-bought milk!

If you want it more creamy add less water, and if this one is to thick for you add more water to it! 🙂 Please, note, that almonds are not the most eco-friendly choice (still way better than animal-based milk), but it is ok if you have it from time to time! 🙂 Make sure your almonds are sustainably sourced and come from the closest place to you possible!

Where to buy?
Almonds and dates: I recommend to first check if you can buy them without the packaging. If not check if you can get a big bag of organic almonds grown sustainably to produce less packaging!
Nut milk bag: You can find the one I am using here (US) or here (DE) or here (UK), but you can use a strainer with small holes or clean cotton cloth if you don’t want to buy anything special.
Blender: I am using high-speed blender Vitamix you can buy here (US) or here (DE).
Bottle: Usually to store my milk I use WECK glass bottle you can find here (US) or here (DE) and here (UK).

almond milk

A symbol that says the recipe is gluten-free

gluten-free

A symbol that says the recipe is sugar-free

sugar-free

A symbol that says the recipe is soy-free

soy-free

A symbol that says the recipe is oil-free

oil-free

Makes: 3 cups                 Time: 8h05 (5 min prep + 8h soak)

 

Ingredients:

140 g (1 cup) almonds
water for soaking

3 cups (250 ml) of water
4 dates (without pits)

Instructions:

1. Soak almonds in the water overnight (or around 8h) - almonds should be completely covered with water.

2. Drain the almonds and rinse them well.

3. Place almonds in the high-speed blender, add water and dates.

4. Blend everything well.

5. Place a nut bag or a strainer (with very small holes) in a bigger pot and pout the content inside and separate the fiber from milk.

6. Transport your almond milk into a bottle and enjoy it!

Notes and tips:

1. You can skip dates if you want.
2. Make sure you reuse the pulp.
3. Store in the fridge for maximum 3 days.
4. During the storage, the milk will separate a bit, it is natural and ok for it to do it. Just shake the milk before using and it will go back to its unified state.

almond milk, plant based milk, how to make milk, how to make vegan milk, vegan milk, vegan recipes
almond milk, plant based milk, how to make milk, how to make vegan milk, vegan milk, vegan recipes

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